Classic Vegetarian Tofu Pad Thai
A vibrant and authentic stir-fried rice noodle dish featuring crispy tofu, crunchy peanuts, and a perfectly balanced sweet-savory tamarind sauce.
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Ingredients
- 8 oz Flat rice noodles (dried)
- 14 oz Extra-firm tofu, cubed
- 3 tbsp Tamarind paste
- 3 tbsp Vegetarian stir-fry sauce (or mushroom sauce)
- 3 tbsp Palm sugar (or brown sugar)
- 3 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 2 cups Fresh bean sprouts
- 1 bunch Garlic chives, cut into 2-inch pieces
- 1/4 cup Roasted peanuts, crushed
- 1 whole Lime wedges
- 1/2 tsp Red chili flakes(optional)
Instructions
- 1
Soak rice noodles in very warm water for 20-30 minutes until limp but still firm to the bite, then drain.
- 2
Whisk together tamarind paste, vegetarian stir-fry sauce, and palm sugar in a small bowl to create the Pad Thai sauce.
- 3
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat and fry tofu cubes until golden brown on all sides.
- 4
Push tofu to the side, add the remaining oil and minced garlic, sautéing for 30 seconds until fragrant.
- 5
Add the drained noodles and the prepared sauce to the wok, tossing constantly over high heat until the noodles absorb the sauce and soften.
- 6
Fold in the bean sprouts and garlic chives, cooking for just 1 minute until slightly wilted.
- 7
Remove from heat and stir in half of the crushed peanuts and the chili flakes.
- 8
Serve immediately topped with remaining peanuts and fresh lime wedges on the side.
Nutrition per Serving
415
Calories
16g
Protein
58g
Carbs
15g
Fat
4g
Fiber
14g
Sugar
890mg
Sodium
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